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Ingredients
- 1/4 cup thinly sliced fresh flat-leaf parsley
- 2 tablespoons thinly sliced fresh mint
- 2 salt-packed anchovy fillets (rinsed and minced)
- 1 garlic clove (minced)
- 1 shallot (minced)
- Grated zest and juice of 1 lemon
- 2 tablespoons salt-packed capers (rinsed and chopped)
- 1 jalapeno (seeded and minced/about 1 tbspn)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- San substitute Cilantro for the Flat Leaf.
- Can add chopped or pureed Tomatillos.
Details
Preparation
Step 1
To prep the Salsa Verde:
Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine. Add salt and pepper to taste.
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